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Flavorful Brown Butter Peach Snickerdoodles Recipe with Cinnamon Sugar Crunch

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These snickerdoodles combine nutty browned butter, juicy fresh peaches, and a crispy cinnamon sugar crunch for a soft, fruity cookie with a delightful texture contrast.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (150 g) fresh peaches, peeled and finely diced
  • 1/4 cup (50 g) granulated sugar (for cinnamon sugar topping)
  • 1 tablespoon ground cinnamon (for cinnamon sugar topping)

Instructions

  1. Brown the butter: In a medium saucepan, melt 1 cup (227 g) of unsalted butter over medium heat. Stir constantly as it foams and begins to brown—this takes about 5-7 minutes. Remove from heat and let cool for 10 minutes.
  2. Mix sugars and wet ingredients: In a large bowl, combine 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed brown sugar. Add the cooled browned butter and beat until smooth. Then, add 2 large eggs and 1 teaspoon vanilla extract, mixing well.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups (312 g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
  4. Form the dough: Gradually add the dry ingredients to the wet, mixing just until combined. Gently fold in 1 cup (150 g) diced fresh peaches—be careful not to overmix.
  5. Prepare cinnamon sugar topping: In a small bowl, mix 1/4 cup (50 g) granulated sugar with 1 tablespoon ground cinnamon.
  6. Shape and coat cookies: Using a tablespoon or cookie scoop, form dough balls about 1.5 inches (3.8 cm) in diameter. Roll each ball generously in the cinnamon sugar mixture.
  7. Bake: Place dough balls 2 inches (5 cm) apart on a baking sheet lined with parchment paper or silicone baking mat. Bake at 350°F (175°C) for 10-12 minutes, until edges are set and tops crack slightly.
  8. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

If dough feels too sticky due to peaches, chill for 15 minutes before shaping. Use a light-colored pan to brown butter to avoid burning. Roll cookies generously in cinnamon sugar for a crispy crust. Baking time can be adjusted for softer (10 min) or crunchier (12 min) cookies.

Nutrition

Keywords: brown butter, peach snickerdoodles, cinnamon sugar, cookies, summer dessert, baked goods, fruit cookies

Find it online: https://sparklechew.com/flavorful-brown-butter-peach-snickerdoodles-recipe-with-cinnamon-sugar-crunch/